I have a starter that I made from scratch here in Southern California a
couple of years ago. It is OK but the wild yeast doesn't seem to have much
oomph. The bread tastes great but I am not getting the rise I would like.
Does anyone have any ideas on how to boost the leavening power of our
apparently weak LA wild yeast?

I have considered adding a small amount of commercial yeast to the bread
when I make it but I figure it would burn itself out while the bread proofs
for 12 hours or so. I have considered adding sugar to the starter itself
but don't know if that would really help. I have even considered adding a
tiny bit of commercial yeast to the starter but I'm afraid it would
eventually take over and then I would not really have the good sourdough
taste.

Anyone have any bright ideas for me? Thanks for the help

Dennis